Southern Savory Corn Pudding

Southern Savory Corn Pudding takes about 55 minutes from beginning to end. One serving contains 313 calories, 7g of protein, and 20g of fat. This recipe serves 8. For 66 cents per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 214 people found this recipe to be yummy and satisfying. This recipe is typical of Southern cuisine. Head to the store and pick up heavy whipping cream, granulated sugar, unsalted butter, and a few other things to make it today. It works well as a side dish. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by Recipe Girl. Overall, this recipe earns a rather bad spoonacular score of 32%. Try Southern Baked Corn Pudding, Savory Corn Pudding, and Southern Corn Pudding: Traditional Texanized for similar recipes.

Servings: 8

Preparation duration: 15 minutes

Cooking duration: 40 minutes

 

Ingredients:

1 teaspoon baking powder

1/4 teaspoon black pepper

1/4 cup cornmeal

3 large eggs

3/4 cup all-purpose flour

1 (14.4 oz) bag frozen corn, thawed and drained

2 tablespoons granulated white sugar

1 cup heavy whipping cream

1 medium onion, diced

3/4 teaspoon salt

4 tablespoons unsalted butter, plus more to grease the dish

1/2 teaspoon vanilla extract

Equipment:

casserole dish

oven

frying pan

whisk

bowl

Cooking instruction summary:

Preheat the oven to 350F; grease a 1.5-quart casserole dish with butter and set aside.Add the butter to a medium skillet over medium heat. Once melted, add the onion and cook until softened, but not browned, about 6 to 8 minutes, stirring occasionally. Transfer to a large bowl and cool slightly.Once the onions are cooled a bit, whisk in the eggs, cream, and vanilla. Sift in the flour, cornmeal, sugar, baking powder, salt, and black pepper, just to combine (be careful not to over-mix). Fold in the corn.Pour the batter into the prepared dish and bake until set and golden, about 35 to 40 minutes.Sprinkle the parsley on top and serve warm.

 

Step by step:


1. Preheat the oven to 350F; grease a 1.5-quart casserole dish with butter and set aside.

2. Add the butter to a medium skillet over medium heat. Once melted, add the onion and cook until softened, but not browned, about 6 to 8 minutes, stirring occasionally.

3. Transfer to a large bowl and cool slightly.Once the onions are cooled a bit, whisk in the eggs, cream, and vanilla. Sift in the flour, cornmeal, sugar, baking powder, salt, and black pepper, just to combine (be careful not to over-mix). Fold in the corn.

4. Pour the batter into the prepared dish and bake until set and golden, about 35 to 40 minutes.Sprinkle the parsley on top and serve warm.


Nutrition Information:

 

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Food Trivia

The largest item found on any menu is roasted camel which is still served at some Bedouin weddings and was offered by royalty in Morocco several hundred years ago. The camel is cleaned and then stuffed with one whole lamb, 20 chickens, 60 eggs, and 110 gallons of water, among other ingredients.

Food Joke

1.Happiness is only a shoe shop away 2.If you fart it is blamed on the nearest man 3.It is always the mans fault if the car goes wrong 4.Chocolate can really solve problems 5.You can end a fight by crying 6.You have the right to be a pain every month 1.you always get the blame if something goes wrong 2.the kids always see you as the one that tells them to tidy their room and that they can't get a dog 3.The kitchen 4.People annoy you at totally the wrong time with their problems 5. The week after your period no one likes you 6.If you break up your relationship you only get half your cds back.

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